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This tangy, chilled fruit soup is the perfect way to start a springtime brunch.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Using a small melon baller, scoop the cantaloupe and the honeydew into balls or use a knife to cut melons into cubes. You should have about 4 cups cantaloupe pieces and 2 cups honeydew pieces. Set melon pieces aside.

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  • In a small saucepan combine pineapple juice, sugar, and ginger. Bring to boiling, stirring until sugar dissolves; reduce heat. Simmer, uncovered, over medium heat for 5 to 7 minutes or until the mixture is the consistency of a thin syrup. Remove from heat; cool. Transfer syrup to a storage container. Add 2 cups of the cantaloupe pieces and all of the honeydew pieces. Cover and chill overnight.

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Instructions Checklist
Instructions Checklist
  • Meanwhile, in a large bowl stir together sour cream and yogurt; set aside. In a blender or food processor, blend or process strawberries until smooth; add to sour cream mixture. Cover and blend or process remaining 2 cups cantaloupe pieces until smooth. Add pureed melon and the milk to strawberry mixture; stir to combine. Cover and chill overnight.

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  • To serve, drain melon pieces, reserving syrup. Stir reserved syrup into the chilled soup. Ladle soup into bowls; top with melon pieces. If desired, garnish with mint leaves.

Nutrition Facts

198 calories; 7 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 21 mg cholesterol; 78 mg sodium. 530 mg potassium; 30 g carbohydrates; 2 g fiber; 27 g sugar; 5 g protein; 0 g trans fatty acid; 1798 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 44 mcg folate; 0 mcg vitamin b12; 162 mg calcium; 1 mg iron;

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